Plum Crumb Coffee Cake (Gluten-Free)

This gluten-free plum crumb cake combines a soft, buttery almond cake with juicy fresh plums and a crisp, golden streusel topping. As they bake, the plums become tender and jammy, adding bursts of fruity sweetness that pair beautifully with the almond-flavored cake. It’s a simple, deeply satisfying snacking cake that’s hard to resist.

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Gluten-free Almond Plum Crumb Cake

This Gluten-Free Almond Plum Cake has an incredibly soft, moist crumb, delicate almond flavor, juicy fresh plums, and a buttery crumble topping. Easy to make and bursting with seasonal fruit, it’s the perfect dessert for late summer and early fall, when plums are at their sweetest. Serve it for brunch, afternoon coffee, dessert, or simply as a snack—this fruit-filled cake is sure to disappear quickly.

Another bonus? It freezes beautifully, making it easy to enjoy later. You can also swap the plums for other seasonal fruits like peaches, nectarines, or apricots. And if you’re looking for another delicious way to enjoy plum season, try this rustic gluten-free plum tart.

What goes in: ingredient notes

Some NOTES about the main ingredients of this easy plum dessert:

• Butter: unsalted butter. For the cake, it should be softened to room temperature; for the streusel, use cold butter.
• Eggs: room-temperature eggs are better.
• Buttercream: Adds moisture and helps create a tender crumb. If you don’t have buttermilk, you can make a substitute with milk and lemon juice.
• Almond extract: Enhances the almond flavor and pairs beautifully with fresh plums, adding a special touch to the cake.
• Plums: Choose ripe but firm plums that hold their shape when baked. There’s no need to peel them.
• Almonds: Chopped toasted almonds add crunch and complement the almond flavor of the crumb cake.

How to make gluten-free plum crumb cake

Preheat the oven to 350°F (180°C). Line an 8-inch square pan or a 9-inch round baking pan with parchment paper. Set aside.

For the crumble: Rub the flour, brown sugar, and cold diced butter together with your fingertips until coarse crumbs form. Chill the streusel in the freezer while you prepare the cake. This helps the crumbs stay crisp and defined as the cake bakes.

For the cake: Whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. Set aside.

In a large bowl, beat the softened butter and sugar on high speed with a hand or stand mixer fitted with a paddle attachment until pale and smooth. Add the eggs, vanilla extract, almond extract, and buttercream and beat on medium speed until integrated. The mixture may look slightly curdled at this point; this is normal.

Add the dry ingredients and keep beating on low speed until combined. Don’t overmix, just until combined.

Transfer the mixture to the prepared pan and smooth it out with a spatula. Arrange the plum slices over the batter, cut-side up, slightly overlapping if necessary, and sprinkle with the streusel and chopped almonds.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Keep in mind that all ovens are different.

Let the cake cool in the pan and lift the parchment paper.

Storing: Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Can I freeze this fresh plum dessert? Yes, you can freeze the cake in an airtight container or freezer bag. Reheat the cake in a medium oven when ready to enjoy.

Good to know: baking tips

• Plums: Use firm, ripe plums. Avoid overripe plums; they can release excess juice and make the cake watery.
• Keep the streusel cold. Chilling the crumble before baking helps it maintain its texture instead of melting into the cake.
• Don’t overmix the batter. Mix just until the ingredients are combined.
• Don’t overbake the cake; we want a moist crumb. Overbaking can dry out the cake.
• Let it cool before slicing. The crumb continues to set as the cake cools.

Best plums for baking

For the best results, choose plums that are ripe but still firm. Very soft or overripe plums can release too much juice. Different plum varieties work beautifully in this recipe:

• Yellow plums: Sweeter and milder, with less acidity. Choose these if you prefer a sweeter, more delicate flavor.
• Italian prune plums: Naturally sweet and firm, making them one of the best choices for baking. They hold their shape particularly well in cakes and tarts.
• Black plums: Juicy and intensely flavorful, becoming soft and slightly jammy as they bake.
• Red plums: A good balance of sweet and tart, with enough firmness to hold their shape during baking.

You might wonder: FAQ

Can I use another fruit instead of plums? Yes, peaches, nectarines, and apricots are excellent substitutes for plums. Choose ripe but firm fruit, so it holds its shape while baking.

Do I need to peel the plums? No, there’s no need to peel the plums. The skin softens as the cake bakes and adds beautiful color and flavor.

What type of plums are best for this cake? Italian prune plums, black plums, and red plums all work well. Choose plums that are ripe but still firm, and keep their shape while baking. Avoid overripe.

Can I make this cake in a round baking pan? Yes, you can use a 9-inch round cake pan instead of the square pan. Start checking for doneness a few minutes later than the recipe suggests.

For more stone fruit recipes

• Rustic Plum Tart
• Peach Galette
• Plum and Berry Cobbler
• Plum crisp
• Peach Upside Down Cake

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